A real down-home meal with blade cut, bone in pork chops and a lot of onions, with a very tasty beef broth based sauce to smother them with.
Ever since we got back from our driving trip last week, I’ve been kind of distracted with catching up on things. My car (my NEW 1-year old used car) has had some engine trouble and is in the shop for the 2nd time since our return, and we’ve had numerous other house-related difficulties (the wine cellar A/C quit working, our drains are plugged up as I write this – no flushing, no washing dishes, nuthin’ through the pipes or it’s pumping out onto the street below us), so meals have been a bit makeshift. So when I stood at the freezer, peering in at the assortment there, I thought about what we’ve had lately . . . burgers for one. Our oldest grandson is inordinately fond of burgers and I have to bribe him to get him to drive 30 minutes to visit, so I made sliders using the French Hamburgers recipe, just did small ones without the sauce and with Trader Joe’s slider buns. And with my favorite new Tomato Jam to scoop on them. I used the leftover burgers in a couple of ways (plain with more tomato jam and then chopped up in a Caesar salad). Anyway, we’ve also had chicken. And one all-veggie dinner. So, back to me standing in front of the freezer, and I pulled out a package of pork chops. They’re from the 4-H farm pig we got a year ago, and I’m winding down on what’s left, but there was this one package of blade chops – it was just what I needed for this recipe.
Since our return I’m also trying to catch up on all the shows that recorded on my Tivo – to make room for all the new shows that are starting up again for fall. So I watched a recent Cook’s Country TV show about smothered pork chops. Sounds like something my mother would have made – she loved Swiss steak (beef) and pot roasts with gravy (beef).
There was nothing difficult about making these – you just have to plan ahead and know that the chops need to bake for 90 minutes before you can eat them! The thin (no thicker than 1/2 inch) chops are seasoned (paprika, cayenne, salt, pepper, onion powder), browned, then set aside. The onions are cooked in some butter, thyme, garlic and bay leaf added, then all is assembled, covered and baked for 90 minutes at 300°. Now here’s the next step – you must remove all the onions and chops (set aside covered in foil so it stays warm), strain the beef broth sauce and remove as much of the fat as you can with a spoon on the surface (otherwise it’s way too greasy), then thicken the sauce with cornstarch. Everything is added back in, rewarmed and you’re ready to serve.
What I liked: the good, old-fashioned flavor; good onion and beefy flavor to the sauce; it was also relatively easy to make.
What I didn’t like: nothing at all. Maybe not a blue-ribbon recipe, but it was good.
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MasterCook 15/16 file – right click to save file, run MC, then File|Import
Onion Smothered Pork Chops
Recipe By: Cook’s Country TV
Serving Size: 4
NOTES: Don’t use chops thicker than 1/2 inch – you would need to increase the 90-minute baking time.
1 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper
1/4 teaspoon cayenne pepper
4 pork chops, blade cut, bone in — about 1/2 inch thick
1 1/2 tablespoons vegetable oil
1 tablespoon unsalted butter
2 onions — halved and sliced 1/4 inch thick
2 garlic cloves — minced
1/4 teaspoon dried thyme
1 3/4 cup beef broth — plus 1 tablespoon, or chicken broth
1 bay leaf
1 teaspoon cornstarch
1 teaspoon cider vinegar
1. Adjust oven rack to middle position and heat oven to 300 degrees. Combine onion powder, paprika, ½ teaspoon salt, ½ teaspoon pepper, and cayenne in small bowl. Pat chops dry with paper towels and rub with spice mixture.
2. Heat oil in large skillet over medium-high heat until just smoking. Brown chops, 3 to 4 minutes per side, and transfer to plate. Melt butter in now-empty skillet over medium heat. Cook onions until browned, 8 to 10 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Stir in ¾ cup broth and bay leaf, scraping up any browned bits, and bring to boil. Return chops and any accumulated juices to pan, cover, and transfer to oven. Cook until chops are completely tender, about 1½ hours.
3. Transfer chops to platter and tent with foil. Discard bay leaf. Strain contents of skillet through fine mesh strainer into large liquid measuring cup; reserve onions. Let liquid settle, then skim fat. Return 1½ cups defatted pan juices to now-empty skillet and bring to boil. Reduce heat to medium and simmer until sauce is reduced to 1 cup, about 5 minutes.
4. Whisk remaining broth and cornstarch in bowl until no lumps remain. Whisk cornstarch mixture into sauce and simmer until thickened, 1 to 2 minutes. Stir in reserved onions and vinegar. Season with salt and pepper. Serve.
Per Serving: 425 Calories; 35g Fat (73.9% calories from fat); 20g Protein; 7g Carbohydrate; 1g Dietary Fiber; 87mg Cholesterol; 302mg Sodium.

Sonya
said on August 31st, 2015:
We also really liked this dish with its tender, flavorful meat. I think that this is the best cut and cooking method for this dish; I have also made the other Cook’s Country recipe for Smothered Boneless Pork Ribs and the America’s Test Kitchen Family Cookbook recipe using rib chops, and with both of those the meat was a bit dry. This recipe is the best of the bunch and very delicious!!!
I’m glad you liked it! Haven’t made it in awhile, but thinking about it makes my mouth water! . . .carolyn t
Tim Henderson
said on September 24th, 2018:
Love the recipe but how do you expect 1 1/2 cups defatted pan juices from 3/4 cup of beef broth plus a tablespoon? Is there more broth in there or maybe water I’m missing? Thanks!
THANK YOU, Tim, for noticing a typo. It’s supposed to be 1 3/4 cups of broth in the ingredient list. I’ll fix it both on the posted recipe and the pdf. I obviously assume that I type every recipe correctly – and that doesn’t happen. No proofreader here. Sorry about that. Will fix it asap. . . carolyn t